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A bowl of zucchini soup topped with sliced almonds and a spoon and lemon wedge

Curried Zucchini Soup (Dairy-free)

A deliciously simple creamy zucchini soup with just a hint of curry powder.  Perfect for using up those plentiful garden zucchini!
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Course: soups and stews, summer, vegan, vegetarian
Cuisine: Nordic, Scandinavian
Keyword: curry soup, dairy free soup recipe, potato soup, zucchini soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 233kcal
Author: Kristi


  • 1 tablespoon extra-virgin olive oil
  • 1 onion diced medium
  • 2 teaspoons coarse salt plus more for seasoning
  • 3 garlic cloves minced
  • 2 teaspoons curry powder
  • 1 ½ pounds zucchini cut into 1 inch cubes
  • 1 medium russet potato about 8 ounces, peeled and cut into 1 inch cubes
  • 1 tablespoon freshly squeezed lemon juice plus wedges for serving
  • cup sliced almonds toasted, for serving


  • Heat oil in a large saucepan or dutch oven over medium heat.  Add onion and salt and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
  • Add the garlic and curry powder and cook until fragrant, about 1 more minute.
  • Add zucchini, potato and 4 cups water.  Bring to a boil and reduce to a simmer.  Cover and cook until zucchini and potato are tender, about 12-15 minutes.
  • Puree the soup in a blender in two batches until completely smooth.  Return the soup to the pot.  Add lemon juice.  Season to taste with salt and reheat over low.  Serve with a lemon wedge and garnished with toasted almonds.


Calories: 233kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Sodium: 1182mg | Potassium: 872mg | Fiber: 6g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 45mg | Calcium: 101mg | Iron: 2mg